Sucralose, commonly known as sucralose, is a high-intensity sweetener with a molecular formula of C12H19Cl3O8. It is highly stable to light, heat, and pH. It is highly soluble in water, methanol, and ethanol, and slightly soluble in ether. The pH of a 10% aqueous solution is 5-8. It was jointly developed and patented by Tate & Lyle and the University of London in 1976. It was launched on the market in 1988 and is the only functional sweetener made from sucrose. Its original trademark name is Splenda, which can reach a sweetness of about 600 times that of sucrose. Sucralose has the characteristics of no energy, high sweetness, pure sweetness, high safety, etc. It is also one of the most ideal sweeteners.

Beverages

Sucralose is commonly used in beverages. Generally speaking, the amount of sucrose added to beverages is usually concentrated in 8% to 10%. If the sweetness ratio of sucralose to sucrose is followed, 0.013% to 0.016% sucralose needs to be added. That is to say, in 1000kg of beverages, at most 130 to 160g of sucralose can be added to ensure that the beverage has a good sweetness.

Baked goods

Due to the advantages of high temperature resistance and low calorific value, sucralose is widely used in baked goods. The sweetness of sucralose products heated at high temperatures does not change, and there is no measurable loss. It is common to add sucralose to baked cakes and candies. At a pH of 3, the preservation rate of sucralose is only lost by 2% after the food with sucralose is placed for 1 year. When the pH is higher than 3, sucralose will hardly be lost, and will not participate in the fermentation reaction, and will not affect the growth of yeast substances. It is also based on this that the application of sucralose in low-pH foods such as fermented lactic acid and yogurt can give full play to the advantages of sucralose and improve the taste of food.

Preserved foods

The application of sucralose in preserved foods is controlled at 0.15g/kg. This is mainly because sucralose has good permeability, which ensures sweetness while avoiding other reactions.